Mint Oreo Fudge Ice Cream Cake Food

MINT OREO FUDGE ICE CREAM CAKE

Steps:

• Crush Oreos in a ziploc bag (including cream center). You don't want the pieces too small, you just want them broken up. Add melted butter and mix well.
• Line a loaf pan with parchment paper.
• Put 1 cup of the Oreo mixture in the pan and press down. Add half of the ice cream and spread over the oreos. Top with ½-¾ cup fudge sauce and ⅔ cup crushed Oreos. Repeat layers again. Top with Cool Whip & remaining crumbs. Freeze 4 hours or overnight.
• To remove from pan quickly dip in hot water for about 5 seconds. The cake will lift out. Slice and serve with extra fudge sauce if desired.

OREO MINT CHIP ICE CREAM CAKE

Steps:

• Set a medium bowl over a larger bowl full of ice and water, so that the ice water surrounds it. Place a second large bowl in the refrigerator.
• Bring 1 1/2 cups of the cream just to a simmer in a small saucepan over medium-low heat. Place the chocolate, corn syrup and salt in a heatproof medium bowl and pour the hot cream over top. Let sit 1 minute to slightly melt the chocolate. Stir the chocolate and cream together with a rubber spatula, using small circular motions starting at the center of the bowl until emulsified and smooth. Transfer the mixture to the medium bowl set inside the ice bath and refrigerate for 15 minutes, stirring halfway, until thickened and cooled. Makes about 2 3/4 cups.
• Remove the empty chilled large bowl from the refrigerator. Add the remaining 2 cups of heavy whipping cream, vanilla and confectioners' sugar and whip on high with a handheld electric mixer until medium-stiff peaks form, 5 to 7 minutes. Set aside.
• Place the chocolate sandwich cookies in a zip-top bag and use a rolling pin or the bottom of a heavy-bottomed skillet to crush into bite-size pieces.
• Evenly spread half of the softened ice cream on the bottom of a 9-by-13-inch baking dish. Spread 2 heaping cups of the crushed cookies over the ice cream followed by half of the chocolate sauce and 1 heaping cup of the whipped cream.
• Repeat the layers with the remaining ice cream, 2 heaping cups of the crushed cookies and the remaining chocolate sauce. Spread the remaining whipped cream over top and sprinkle with the remaining 1 1/2 cups crushed cookies. Wrap the baking dish in plastic wrap and freeze until firm, 4 hours to overnight.

MINT OREO ICE CREAM CAKE

Steps:

• 1. in food processor roughly break apart half package of mint oreos. pulse until they turn into fine crumbs.
• 2. add half stick melted butter.
• 3. press crust into 9 or 12 inch springform pan (could also use a cake pan).
• 4. soften ice cream in microwave NOTE: what works best is to place frozen ice cream in large bowl and melt it in 30 second intervals until it is soft enough to spread, but not completly melted.
• 5. spread half of ice cream onto crust.
• 6. in food processor roughly break the rest of the oreo cookies and pulse until crumbs form.
• 7. add warm hot fudge to cookie crumbs and spread over ice cream layer (makes a wonderful sweet crunch coat).
• 8. spread rest of softened ice cream over crunch coat.
• 9. cover with with cling wrap and place in freezer for several hours of overnight.
• 10. 15 minutes before serving remove from freezer and top with cool whip (I always use decorators tip to make a fancy topping and garnish with more oreo cookies).
• NOTE: The best way to serve is to dip knife in warm water than run it along sides of cake to loosen sides of pan then remove the sides and slice.

OREO AND FUDGE ICE CREAM "CAKE"

Steps:

• Pour the fudge topping into a medium bowl.
• Stir in 1 C of the whipped topping with a wire whisk until it's well blended.
• Add in the dry pudding mix; stir 2 minute or until well blended. (The consistency of fudge topping can vary depending on what brand you purchase. If your fudge topping mixture is too thick to spread easily, stir in 1/4 C milk.).
• Chop the Oreo cookies roughly into chunks.
• Stir into the pudding mixture.
• Arrange 4 of the ice cream sandwiches, side by side, on a 24x12-inch piece of foil; top with half of the pudding mixture.
• Repeat layers.
• Top the pudding mixture with the remaining 4 ice cream sandwiches.
• Frost the top and sides with the remaining whipped topping. (It doesn't have to look perfect!).
• Bring up the foil sides. Double fold top and ends to loosely seal the packet.
• Freeze at least 4 hours before serving.
• Store leftover dessert in the freezer.

THIN MINT ICE CREAM CAKE

Steps:

• Line a 9-inch springform pan with plastic wrap with a 2-inch overhang.
• Put one box of the cookies in a food processor and process until finely ground. Mix together the cookie crumbs and melted butter in a bowl until the butter is incorporated and the cookie crumbs are fully coated.
• Spread the cookie crumb mixture on the bottom of the prepared pan; use your hands to pat the mixture down so it holds its shape and coats the entire bottom of the pan.
• Warm the fudge sauce briefly so it's just pourable; set aside to cool slightly. Coarsely chop one sleeve of the remaining cookies.
• Put the ice cream in a large bowl, add the chopped cookies and mix until the cookies are distributed throughout. Drizzle the hot fudge sauce on top and fold everything together so the chocolate forms a swirl throughout the ice cream.
• Spread the ice cream mixture on top of the cookie crust. Fold the plastic wrap up over the top of the ice cream cake and place in the freezer for at least 2 hours and up to overnight.
• Before serving, finely chop 2 of the remaining cookies; set aside. Press the remaining cookies flat-side in around the sides of the cake to surround it.
• Combine the cream and confectioners' sugar in a large bowl and beat with an electric mixer until stiff peaks form. Top the ice cream cake with the whipped cream and sprinkle with the chopped cookies.

BEN & JERRY'S OREO MINT ICE CREAM

Steps:

• Place the cookies in a bowl, cover and refrigerate.
• Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes.
• Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more.
• Pour in the cream and milk and whisk to blend.
• add the peppermint extract and blend again. Transfer the mixture to an ice cream maker and freeze following manufacturer's instructions.
• After the ice cream stiffens, about 2 minutes before it is done, add the chopped cookies, then continue freezing until the ice cream is ready.

OREO ICE CREAM CAKE

Steps:

• Butter lightly 9x13-inch baking pan (or use vegetable spray).
• Place Oreos in a plastic bag and crush fine with a rolling pin.
• Spread them on bottom of baking pan and pour butter over top.
• Press cookies to form a crust.
• Spread the ice cream over crust Pour hot fudge sauce over ice cream.
• Freeze 30 min.
• until chocolate sauce has cooled Spread w/ Cool- Whip over chocolate.
• Top with nuts.
• Return to freezer until ready and serve.
• Pat dry cherries Top w/ cherries Cut and serve Serves 10 to 12.

OREO MINT ICE CREAM

Steps:

• Place cookies in a bowl, cover and refrigerate.
• Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes; whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 more minute.
• Pour in the cream and milk and whisk to blend.
• Add the peppermint extract and blend again.
• Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions.
• While the ice cream is somewhat loose but on it's way to being frozen, add the chopped cookies and continue freezing until the ice cream is ready.
• At this point, I transfer the ice cream to a plastic container and put it in the freezer to harden (ripen) completely.

OREO ICE CREAM CAKE

Steps:

• Grease a 9x13" pan.
• Crush the cookies, either in a food processor or put them in a plastic bag and beat the heck out of them. Layer half of the crumbs in the pan.
• Spread the softened ice cream over the cookies.
• Warm the fudge until pourable in the microwave and pour over the ice cream.
• Spread the Cool Whip over the fudge. Then cover with the rest of the oreos.
• Put it in the freezer for probably at least two hours or until it gets firm.
• Take it out of the freezer about 20 minutes before you want to serve it.

OREO AND FUDGE ICE CREAM CAKE

Steps:

• 1. In a medium bowl, whisk together 1/2 cup warmed hot fudge and 1 cup of whipped topping. Mix well until blended.
• 2. Add dry pudding mix and stir until blended.
• 3. Stir in 1/4 cup of milk and mix until smooth. The consistency of this needs to be spreadable. If it is still too thick, mix a little more milk.
• 4. Fold in chopped cookies.
• 5. Arrange 4 ice cream sandwiches on a piece of foil measuring approximately 12 x 24.
• 6. Spread half of the pudding mixture on top of the four ice cream sandwiches. Then top with four more ice cream sandwiches.
• 7. Repeat the process by adding the rest of the pudding mixture and top it with the remaining four ice cream sandwiches.
• 8. Frost the top and sides with remaining whipped topping. Bring up the sides of the foil and make a loose pouch. Don't stress if the foil touches the whipped topping. Freeze at least 4-6 hours before serving.
• 9. Optional for Serving: Take the cake out of the freezer and put a thin layer of Cool Whip on the outside. Add crushed cookies on top. Place back in the freezer for 30 minutes before slicing.